From DN Recipes by David Nagy · Food & Beverage

Italian Beef

Published

Italian Beef
Servings: Eight  Estimated prep time: 20 minutes  Estimated cook time: 50-55 minutes

Ingredients 
  • One teaspoon each of red pepper flakes, garlic powder, dried basil, dried oregano, freshly ground pepper
  • One half-teaspoon of salt
  • Two and a half pounds of sirloin tip roast
  • One cup of cold water
  • Eight soft, warmed Italian bread rolls
  • Pickled hot sports peppers/sliced sweet peppers at your discretion

Cooking steps
Initial bake
  1. After heating your oven to 450 degrees, combine all your seasonings in one dish.
  2. Rub half of them across your meat, working some under the fat. Ensure the meat is in a shallow-enough pan to hold it before cooking.
  3. Bake for 15 minutes at this temperature before reducing to 350 degrees and baking for another 20 minutes.

Solidify the fat for the juices
  1. After you’re done baking, take the pan out and pour cold water into the bottom of your pan. Let this stand for a bit to allow the fat to solidify, then throw out the fat.
  2. In the juices now present, throw in the remainder of your seasoning. Put the pan back into the oven to bake to the meat level you want, with “rare” being ideal. A temperature of 130 degrees at 15 to 20 minutes should provide a rare cook.

Prep the cooked meat
After you’re finished baking, placing the meat itself in the freezer until it’s solid should make for easier cuts. The pan juices should be refrigerated.

Serving time
  1. Once ready to serve, slice the meat into slices that have a paper-thin thickness. Putting your meat in the microwave for about 30 seconds should suffice for proper heating.
  2. Steaming it over simmering water for a couple of minutes is another option. The same heating principle applies to the juices and half-split rolls.
  3. The juices should be ladled/spooned over the bread first, then meat and peppers can be added after the fact to serve immediately.